Fresh Raspberry Peach Cobbler

Fresh peaches and raspberries seasoned with cinnamon, sugar and nutmeg covered in a simple batter baked then topped with vanilla ice cream make this Fresh Raspberry Peach Cobbler the perfect summer dessert!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

I have spent the last four 4th of July’s in Germany celebrating with the Americans here on the military base.  This year, I decided to invite my ex-pat friend and his fiance who is German along with his daughter who is also German to our home to experience a traditional Independence Day celebration!

We served bbq chicken, brats, hot dogs with all the trimmings, taco dip, veggie tray, broccoli salad, baked beans and all kinds of American soda, chips and munchies!  For dessert, I wanted to make something traditionally American and in season, but something that would be easy to whip up the day before the party.I decided on this Fresh Raspberry Peach Cobbler! My German friends went crazy over it!  I mean really, you can’t go wrong with fresh berries baked with sugar and spices can you?

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

This cobbler starts with melted butter in the bottom of the pan.  Strange, yes?  But effective… absolutely!  On top of the butter the batter is poured evenly, but without mixing it all together. Finally the fresh peaches, sliced with or without the skins, and fresh raspberries are spooned over the top of everything.  Again, yes it’s strange but it the end the batter bakes up into the berries and you’re left with this amazing cobbler!

I paired the Fresh Raspberry Peach Cobbler with a dollop of vanilla bean ice cream.  The creaminess of the ice cream with the sweet tartness of the fruit is a delightful combination!

Fresh Raspberry Peach Cobbler - Perfect for summer! | JavaCupcake.com

So simple.  So delicious.  So perfect for an Independence Day celebration!

Happy Baking!

Fresh Raspberry Peach Cobbler
 
Prep time
Cook time
Total time
 
Ingredients
Bottom of the Pan
  • 12Tbsp unsalted butter, melted
Batter
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • ⅔ cup heavy cream
  • ½ cup milk
Fruit
  • 6 large peaches, sliced (skins on or off - your preference)
  • 3-4 cups fresh raspberries
  • ½ cup dark brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350 F degrees and lightly spray a 9x13 baking dish with cooking spray.
  2. In a large bowl, combine the sliced peaches, sugars, cinnamon, nutmeg, and extracts. Fold with a spatula until well combined. Add the raspberries and gently fold to combine and coat with juices being careful not to smash the berries.
  3. In another large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, cream and milk and whisk until smooth.
  4. Melt the butter and pour it into the bottom of the prepared pan.
  5. Pour the batter over the butter. DO NOT MIX together, simply pour the batter over the top and let the butter seep up into the batter.
  6. Gently scoop the fruit mixture evenly over the batter. Again, DO NOT MIX TOGETHER.
  7. Bake for 45-60 minutes or until top is golden brown.
  8. Allow to cool for 30 minutes before serving.

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Sweets & Treats BoutiqueLove the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

PS… Check back on Thursday for the recipe for the inspiration for these cupcakes, the Raspberry Mojito!

Raspberry Mojito Cupcakes
 
Prep time
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Total time
 
Serves: 16-18 cupcakes
Ingredients
Lime Cupcakes
  • 1¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1¼ cup sugar
  • zest of 2 limes
  • ½ cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • ¾ cup buttermilk
  • Wilton Leaf Green Gel Food Coloring
Rum Raspberry Filling
  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • ¼ cup sugar
  • pinch of salt
Whipped Mint Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • ½ cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)
Instructions
Lime Cupcakes
  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
Rum Raspberry Filling
  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about ⅓-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
Whipped Mint Buttercream
  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
Assembly
  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Raspberry Vanilla Bean Coconut Cream Cupcakes

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Tomorrow is the last day of school for my 7th grader!  Can’t believe it really… the ending of this year means that we’ve been in Germany for 2 1/2 years! WOW!  I can’t believe that either! Time sure does fly!  With the end of the school year comes great big THANK YOUS from me to the school and office staff of the middle school… and of course, in typical JavaCupcake fashion… they get cupcakes!

Last week, I was on vacation in Berlin and was able to visit several farmers and flea markets on Saturday.  At one of the booths, I found an older women who made her own jam.  Jam is one of my most favorite things to buy homemade… it’s just so much better when it’s made with home grown berries.  I spotted my favorite…. raspberry! YES!  But OMG, this raspberry was made with vanilla beans as well… MINE!  DONE! YES!  I bought a jar to bring home.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

But, ever since I bought the jar, I couldn’t help but daydream about the flavor combination of vanilla bean and raspberry and how perfect it would be in a cupcake!  So today, I’m making Raspberry Vanilla Bean Coconut Cream Cupcakes to bring to the middle school tomorrow.

These cupcakes started with a Martha Stewart recipe… but I kicked it up a few notches.  I typically haven’t had good success with MS recipes… but, a reader mentioned they had good success with it… so I thought I’d give it a try.    I  didn’t over mix the raspberries in the batter so the cupcakes have a nice swirl of pink and white cake together and big chunks of raspberry running through it.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Oh… and don’t forget the frosting.  It’s not just any old coconut frosting… I made the coconut milk  for the frosting from scratch.  Yah…. you read that right.  From scratch!  And it’s steeped with vanilla beans too.  Oh em gee! So good and so perfect with the raspberry cupcakes!

One last thing before I get to the recipe… the first two pans of cupcakes I made, I baked at 350 F degrees and they shrunk down after they cooled… so I kicked up the oven and baked them hotter and for a shorter time.   This seemed to help keep their domed shape and prevent shrinkage! So… depending on how your oven cooks… you may want to try 350 for 17-18 minutes or 375 for 15-16 minutes.

Enjoy!

PS… Don’t you just LOVE these cupcake liners?  Make sure to visit Sweets & Treats Boutique to order some for yourself!

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Raspberry Vanilla Bean Coconut Cream Cupcakes
 
Prep time
Cook time
 
Serves: 4 dozen cupcakes
Ingredients
Raspberry Vanilla Bean Cupcakes
  • 2½ cups all-purpose flour
  • 2 cups cake flour
  • 2¼ tsp baking powder
  • 1¼ tsp salt
  • 1¼ cups whole milk
  • 2 Tbsp pure vanilla extract
  • 1 cup + 2 Tbsp unsalted butter, room temperature
  • the seeds of 2 vanilla beans
  • 2¼ cups sugar
  • 6 large eggs
  • 5 cups fresh or frozen (brought to room temperature) raspberries + 2 Tbsp sugar, divided
Coconut Cream
  • 400ml heavy cream
  • 2 vanilla beans
  • ½ cup sweetened coconut flakes
Coconut Cream Buttercream
  • 1½ cups unsalted butter, room temperature
  • 3lbs powdered sugar
  • 3 tsp coconut extract
  • 1½ tsp vanilla extract
  • ¾ cup coconut cream
  • ¼ tsp salt
  • sweetened coconut flakes (garnish)
  • fresh raspberries (garnish)
Instructions
Raspberry Vanilla Bean Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
  3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
  4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
  5. Combine the milk and vanilla extract in a measuring cup.
  6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
  7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
  8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
  9. Scoop batter into the cupcake liners at least ¾ full. Bake for 15-16 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.
Coconut Cream
  1. Place the coconut flakes in a medium glass bowl.
  2. Split the vanilla bean pods and scrape the seeds out.
  3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
  4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
  5. Allow the coconut to steep in the cream until it comes to room temperature.
  6. Once cool, strain out the coconut flakes and bean pods.
  7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.
Coconut Cream Buttercream
  1. In the bowl of a stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until smooth.
  3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
  4. Add the remaining powdered sugar and beat until smooth.
  5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.
Assembly
  1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
  2. Garnish each with fresh coconut flakes and a raspberry.
Notes
Prep time includes the cooing of the coconut cream.

Spiced Pineapple Raspberry Upside-Down Cake

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.comI’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time.  The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it.  I *knew* that meant it was time to make it!

But… you know me, I really just can’t leave a good recipe alone.  hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes!  Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Today is also the first day of my husbands pre-deployment leave.  What that means basically is that he gets some time off before his unit deploys to war.  This time off is a blessing… and a curse.   I am so very grateful to be able to spend a big block of time with my husband and family.  We get to travel, sleep in, spend quality time together.  But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.

*sigh* .

But, one this is certain.   I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you.  My fabulous readers and my friends.   I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it.  Thank you.

Enjoy!

Spiced Pineapple Raspberry Upside Down Cake by JavaCupcake.com

Spiced Pineapple Raspberry Upside-Down Cake
 
Serves: 1 9-inch square cake
Ingredients
Topping
  • 5 Tbsp unsalted butter, melted
  • ⅔ cup light brown sugar, packed
  • 9 slices canned pineapple rings, drained of juice
  • 21 fresh raspberries
Cake
  • 1½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • ¾ cup + Tbsp heavy cream
  • fresh raspberries, for garnish (optional)
Instructions
  1. Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
  2. Melt butter for topping and pour into the prepared 9x9in pan.
  3. Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it's completely covered.
  4. Arrange the pineapple over the butter and sugar. You should be able to lay them out 3x3 - like a TicTacToe board.
  5. Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
  6. In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  7. In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
  8. Add the eggs one at a time and mix well after each addition until completely incorporated.
  9. Mix in the vanilla.
  10. Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
  11. Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
  12. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
  13. Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
  14. Gently lift the pan off the cake.
  15. Garnish with fresh raspberries.
  16. Jessie's book says to "store the cake loosely covered at room temperature for up to 2 days."

Raspberry Dark Chocolate Cookies

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

Raspberry Dark Chocolate Cookies by JavaCupcake.com

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

Raspberry Dark Chocolate Cookies by JavaCupcake.com

 

Raspberry Dark Chocolate Cookies
 
Prep time
Cook time
Total time
 
Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.
Author:
Serves: 3 dozen
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)
Instructions
  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.

PB&J Chocolate Birthday Cupcakes

PB&J Chocolate Cupcakes by JavaCupcake.com

Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

PB&J Chocolate Cupcakes by JavaCupcake.com

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

PB&J Chocolate Cupcakes by JavaCupcake 4

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!

Enjoy!

PB&J Chocolate Cupcakes by JavaCupcake 7

PB&J Chocolate Birthday Cupcakes
 
Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!
Serves: 1 dozen cupcakes
Ingredients
Chocolate Cake
Raspberry Filling
Peanut Butter Buttercream
  • Recipe & Instructions **You'll only need half of this recipe
  • Fresh raspberries & birthday sprinkles for garnish
Instructions
  1. Make cupcakes as directed in recipe above.
  2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
  3. Core each cupcake using an apple corer.
  4. Fill cupcakes with cooled raspberry filling.
  5. Make buttercream as directed in recipe above.
  6. Using a large star tip, pipe the frosting onto each cupcake.
  7. Garnish with birthday sprinkles and a fresh raspberry on top.

And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

Baby JavaCupcake licking the peanut butter buttercream from the beater - too cute for words!

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies
 
Prep time
Cook time
Total time
 
Serves: 12-15 sandwich cookies
Ingredients
Lemon Shortbread
  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • 2½ cups sifted flour - measure after sifting
Raspberry Filling
  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)
Lemon Drizzle
  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice
Instructions
Lemon Shortbread
  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about ¼-1/2 inch thick.
  8. Using a 2¼in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.
Lemon Drizzle
  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.
Assembly
  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Chocolate Raspberry Ombre Petal Cake

Since I’ve been on a cake kick lately, I’ve been daydreaming non stop about what flavor to make next.   I’ve been craving my favorite chocolate cake recipe and my fridge is fully stocked with raspberries so I knew I had to incorporate them into this cake.  Next week I’m baking a cake for a birthday and thought today’s cake would be the perfect opportunity to practice a new decorating technique before I have to make the birthday cake!

I really took my time putting this cake together.  I started it about 11am and finished it around dinner time.  The most time consuming part was the frosting, not making the frosting, but decorating with the frosting. The cake itself only requires 2 bowls and a small pot, no mixer required.

Ombre is a style of decorating where you use several shades of the same color to frost your cake, beginning with the darkest and continue with lighter and lighter shades of your color until it becomes white.  This cake being raspberry, I figured pink would be the best choice.  I used Wilton Gel color pink, separated my frosting into four parts, thentinted my frosting three shades of pink and left one white.

The Petal Technique uses a round tip on your piping bag and a small spatula to create the effect.  It’s a simple process, just very time consuming.

Since I’d never made a cake like this before, I did my homework and read several blogs about how to successfully create these looks on a cake.  My favorite was from The Hungry Housewife.  She posted a tutorial on her blog that demonstrated both the ombre and petal effect to decorate a cake.  So, I watched this video, prepped my frosting and got to work!

I’m not going to include my step by step on how I decorated the cake, I’m going to let you read what The Hungry Housewife wrote… why reinvent the wheel.  But, I will give you the recipe for the cake I made and the raspberry filling.

Let’s talk about the cake for a second…

Dark chocolate, rich, dense and moist.  This is my FAVORITE chocolate cake recipe OF ALL TIME.  Yah, it’s that good.  And like I said before, no mixer required to make this cake… which makes it even better.  I’ve used this recipe for cupcakes before, but I’d never transitioned it into a cake, but it preformed wonderfully in cake pans!

Raspberry filling… nothing better next to chocolate than this raspberry filling.  Can I tell you a secret?  Last night, after the cake was finished, I spooned this raspberry filling onto extra pieces of chocolate cake and shoveled it into my mouth.  Actually, I made raspberry sandwiches with it… two pieces of cake filled with raspberry.  Decadent.  Heavenly.

A few things I realized during this cake that will make your cake making process a lot easier…

  1. PLAN AHEAD!  Decide what colors you want to use, what cake flavors you want to use and go over all your recipes and tutorials before you begin.  Be thorough so there are no surprises.
  2. Make sure you have all your tools ready.  You really want to have enough bags with the same tip prepared and ready to go when you start piping.  It will make this process 100x easier.
  3. Go slow.  Take your time.  Don’t rush it.  I know I get excited making new things and sometimes rush… but really, take your time.  Breathe and enjoy the process!

I really hope you try this cake for your next special occasion.  Your friends will be super impressed.  I’m even impressed with myself.  :)

Chocolate Raspberry Cake
 
Ingredients
Chocolate Cake
  • 1 cup unsalted butter (2 sticks)
  • 1½ cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
Raspberry Filling
  • 4 cups fresh raspberries
  • 3 Tbsp butter
  • ½ cup sugar
  • juice of a lime
  • 2 Tbsp corn starch
  • pinch of salt
Vanilla Buttercream for filling
  • ½ cup unsalted butter, room temperature
  • 1-2 Tbsp cream cheese, room temperature
  • 1lb powdered sugar
  • 2 tsp vanilla
  • vanilla bean - split the bean and scrape seeds from one half of bean
  • ⅛ tsp salt
  • 2-3 Tbsp milk
Vanilla Buttercream for icing
  • 1 cup unsalted butter, room temperature
  • 3 Tbsp cream cheese, room temperature
  • 1 cup shortening
  • 2½ lbs powdered sugar (about 10 cups)
  • 2 Tbsp vanilla
  • seeds of 1½ vanilla beans
  • ¼-1/2 cup milk
  • Wilton Food Coloring Gel - Pink
Instructions
Dark Chocolate Cake
  1. Preheat oven to 350 F degrees. Grease and flour 4 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the 4 prepared pans. Each pan should get about 1½ heaping cups of batter.
  7. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  8. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Buttercream (you'll use the same method to make both buttercreams)
  1. In the bowl of your stand mixer, cream together the butter and cream cheese (shortening too if you're making the bc for the outside of the cake).
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract, vanilla bean seeds and salt.
  4. Add enough milk until you reach your desired consistency. Mix on high for about 5 minutes.
To color the frosting:
  1. Divide frosting into four bowls. Set one aside that will remain white. Using a toothpick, dab a VERY SMALL amount of the pink dye into one bowl and mix until uniform in color. Use a little bit more color in the next bowl and even more color in the final bowl. The colors should get gradually darker.
To assemble the cake:
  1. Place the first layer of cake on a cake board/cake stand. Using the first batch of buttercream, make a border of frosting on the top of the cake along the edge. This will create a space for the raspberry filling and keep it from oozing out the sides.
  2. Fill the top open space with ½ cup of raspberry filling, spreading evenly.
  3. Place the second layer of cake gently on top. Spread a ½ inch thick layer of buttercream evenly on top.
  4. Place the third layer of cake on top of the frosting and repeat the process used for the first raspberry layer.
  5. Finally, place the last cake layer on top. Using the remaining frosting to crumb coat the cake.
  6. Freeze cake for 20 minutes before frosting.
Petal Cake Frosting Technique
  1. Visit The Hungry Housewife for a complete petal cake frosting tutorial.